Hey guys. thank you for all the advice. I am much wiser now :-) Looks like i may have to invest into a pressure canner.

-----Original Message-----
From: "Gregory Walsh" <sixbynine@usa.com>
Sent: Thursday, September 19, 2019 3:35pm
To: "'beckel'" <beckel@gmail.com>
Cc: "'Alexey Korovinskiy'" <alex@akmicrosolutions.com>, "'MBA'" <mba@thebarn.com>
Subject: RE: [mba] starsan and canning

Hi Alexey

Jonathan has really done his homework. I think if you follow the link in his post you won’t go wrong.

Acknowledging that pressure canning is not always desirable, soggy pickles anyone, beware hybrid tomatoes which are low acid. In my opinion nothing beats the flavor of home canned food. OK OK there is beer.

Greg

From: beckel [mailto:beckel@gmail.com]
Sent: Thursday, September 19, 2019 3:16 PM
To: sixbynine@usa.com
Cc: Alexey Korovinskiy; MBA
Subject: Re: [mba] starsan and canning

Greg's comment made me curious, as I'm certainly no expert on theses things, and tend to largely rely on my senses (mostly smell) in these situations, which I've now learned isn't necessarily relevant with botulism. With that said I found point 2 on this post particularly interesting to this topic https://food52.com/blog/15869-the-need-to-know-guide-to-botulism-for-safe-canning-preserving.

Cheers!

Jonathan Beckel

On Thu, Sep 19, 2019, 12:06 PM Gregory Walsh <sixbynine@usa.com> wrote:

I have done both and must emphasize the importance of boiling and pressure canning with low acid foods like tomatoes. You only suffer botulism once.

Greg Walsh

From: mba [mailto:mba-bounces@thebarn.com] On Behalf Of Alexey Korovinskiy
Sent: Thursday, September 19, 2019 11:18 AM
To: mba@thebarn.com
Subject: [mba] starsan and canning

Hey guys. Have any of you done any canning, pickling etc?

Any idea if using StarSan to sanitize jars instead of steaming them, boiling etc. would be a good idea? Anyone with experience?

Thank you in advance!

--
Alexey Korovinskiy

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